Combine cinnamon sugar mixture ingredients in a bowl, then sprinkle half on bottom of an 8×8 dish and set aside. In separate bowl combine main part ingredients, then pour over the half of the cinnamon sugar mixture in the 8×8. Sprinkle remaining half cinnamon sugar mixture over the main part as topping. Place in freezer for at least 4 hours or overnight. Cut into squares and serve, store in refrigerator.

Chocolate Banana Almond Ice Cream

3 Bananas

1/2 TBS Cocoa Powder

1/4-1/2 tsp Vanilla Extract

1/4 c Crushed Almond Pieces

Peel and slice bananas and freeze for at least 2 hours. Remove from freezer and add first three ingredients to a blender. Blend until fully combined and smooth. Pour into freezer safe container, stir in nuts and freeze for at least 1 additional hour. If you need extra sweetness you can add raw honey, stevia extract, or maple syrup to taste.

Preheat oven to 350. Mix sugar and honey in a bowl and sit aside. Put flour, oats, baking soda and salt into a food processor or blender and blend about 30 secs. In your mixing bowl beat butter until creamed or until lighter in color. Add your sugar and honey mixture, eggs and vanilla and mix until incorporated. Mix in flour mixture and then finally add in the coconut and chocolate chips.

Shape cookie dough into 1″ balls and place on cookie sheet. Bake 10-11 min. Let cookies cool slightly before moving them from the cookie sheet to a cooling rack.

My daughter was whipping up some french toast when I said “we don’t have any maple syrup” she puckered her lower lip and put on her sad face. I said “I can whip up something using honey if you’d like” She immediately brightened with an excited “YEAH!”. Thus was the origin of the Strawberry ‘n Honey Sauce 😉

Do you sometimes wish you had other flavors to put on your pancakes besides maple? Do you try to eat healthy but find the maple syrup prices CRAZY? Or (like me) did your kids scarf down your maple syrup and you are left with dry pancakes getting cold on your plate? Well, worry no more, here is a simple easy pancake syrup recipe to solve your problems 😉

Vanilla-Cinnamon Pancake Syrup

1 c honey (I use raw, unfiltered)

1/4 sugar (I used organic evaporated cane juice on this but whatever sugar you have will work)

1/2 – 1 t vanilla extract (to your liking)

1/4 – 1/2 t cinnamon (to your liking)

Combine all ingredients and heat on low heat until all ingredients are well combined and mixture is thoroughly heated. Serve on your pancakes, waffles or sausage. Store in fridge for 2 weeks. Reheat to serve again.